Pickled Oysters
From La cuisine creole, 1885
Store in a cool place for months.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 47. The excerpt below is the record exactly as published.
PICKLED OYSTERS. Take fine large oysters, put them over a gentle fire in their own liquor, and a small lump of butter to each hundred oysters. Let them boil ten minutes, when they are plump and white ; take them f rom their liquor with a skimmer and spread them on a thickly folded cloth. When they are firm and cold take half as much of 116 LA GUI8INE CREOLE. theîr own liquor and half of good vînegar, make thîs hot, and take a stone crock, put in a layer of oysters, a spoonful of ground mace, a dozen cloves, allspîce, and whole pepper alternately. If to be kept, put them in glass jars with a little sweet oïl on top
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